Texas Cheeseburgers

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Roasted poblano peppers and chili powder bring the heart of Texas to these beefy burgers. Top with pepper cheese and serve with your favorite burger toppings.

1/2  medium onion, finely chopped
2  large poblano peppers, roasted, seeded, and chopped
2  tablespoons chili powder
1  teaspoon salt
1/2  teaspoon freshly ground black pepper
1-1/2  pounds lean ground beef
8  ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
4  large hamburger buns
   Assorted condiments


1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours. 

2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling. 

3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers. 

Test Kitchen Tip: To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.  

Source:  Better Homes & Gardens
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